I have adjusted to using my GE Electric 30" Convection oven/stove, which has two modes of baking, convection or just bake. I rarely use the convection for baking breads, although it is great for finishing off, when I want a nice overall browning. I have found that if used for the whole time, it over browns, even though it uses the lower temperature and still have to rotate the pans. We live at 5600 ft and it is very dry, so I don't know if that is part of the issue and I should adjust the temp even lower. So when it calls for 350°, the convection automatically sets for 325°, seems pretty low already. Any ideas?

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